Take one large tablespoonful of rice, pick and wash it in cold water, and put it into one pint of boiling water. When it begins to thicken add the peel of a quarter of a lemon, and a large tablespoonful of sultana raisins which have been carefully picked ; when the rice is quite soft beat up the yolk of one egg in a wineglassful of milk or cream, add the juice of half a lemon and a little sugar✪ Dolly's Favourite Soup, stir it lightly in and do not let it boil again. 30 FISH Fish Pie Get about four ounces of the remains of any cold fish, and break it into small pieces , add either an anchovy chopped finely, or a teaspoonful of anchovy sauce, and a tablespoonful of milk. Butter a small pie-dish, and put in this I mixture. Then mash three cooked potatoes I with a small piece of butter and a dessert- spoonful of milk. Spread over the fish, and bake till the potato has browned. A Delicious Breakfast Dish Get a piece of a smoked haddock which has been cooked, and break it into small pieces. Boil a teacupful of rice according to the recipe, and when the water has been strained off, return it to the saucepan with 33 c "The Child'^s Cookery Book a piece of butter the size of a walnut. Mix in the haddock and a hard-boiled egg chopped into small pieces. Stir well, put on a hot dish, and sprinkle thickly with grated cheese. Serve very hot. This mix- ture may also be used as a savoury piled on small rounds of buttered toast. To cook a haddock, put it in a frying- pan filled with hot water, and boil for five minutes. Fish Omelet Whisk an egg thoroughly well, add one ounce of cooked fish broken into small pieces, a tablespoonful of milk, and a pinch of salt. Melt a good teaspoonful of butter in a pan, and when it stops frizzling put in the mixture. Stand it over the fire for a few minutes, and when it has set, hold it in front of the fire, or — in the case of a gas-stove — under the gas for a minute, so that the upper part may finish cooking. 34 T^he Child"* s Cookery Book Fold the omelet over, and serve in a very hot dish. A little finely-chopped parsley is a great improvement added to the mix- ture, but it is not necessary. Kedgeree Remove the skin and bones very care- fully from two ounces of boiled fish, break it into small pieces, and put it on one side, while you boil two ounces of rice according to the recipe given. Boil an egg for ten minutes, and chop it up small. Now put a piece of butter the size of a walnut into a stewpan, and, when melted, add the boiled rice, stirring all the time, and then the fish, pepper, and salt. Stir till it is quite hot, turn out on a well-heated dish, sprinkle the chopped egg over it, and serve. 35 T^he Child'^s Cookery Book Fish Balls Break the remains of any cold fish to pieces with a fork, remove all skin and bone, and shred very fine, add the same quantity of mashed potato, and make it into a stiff paste with butter, a little milk, and the yolk of one egg, pepper, and salt. Flour the hands well, and make into small round balls. Put about two ounces of dripping into a frying-pan, and make it very hot, then drop in the fish balls, being very careful not to let the fat splash out, and fry till they are a nice brown. Drain the fat off on kitchen paper before dishing up. To Boil Rice ✪ Fish Pie

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Take one large tablespoonful of rice, pick and wash it in cold water, and put it into one pint of boiling water. When it begins to thicken add the peel of a quarter of a lemon, and a large tablespoonful of sultana raisins which have been carefully picked ; when the rice is quite soft beat up the yolk of one egg in a wineglassful of milk or cream, add the juice of half a lemon and a little sugar, stir it lightly in and do not let it boil again. 30 FISH Fish Pie Get about four ounces of the remains of any cold fish, and break it into small pieces , add either an anchovy chopped finely, or a teaspoonful of anchovy sauce, and a tablespoonful of milk. Butter a small pie-dish, and put in this I mixture. Then mash three cooked potatoes I with a small piece of butter and a dessert- spoonful of milk. Spread over the fish, and bake till the potato has browned. A Delicious Breakfast Dish Get a piece of a smoked haddock which has been cooked, and break it into small pieces. Boil a teacupful of rice according to the recipe, and when the water has been strained off, return it to the saucepan with 33 c "The Child'^s Cookery Book a piece of butter the size of a walnut. Mix in the haddock and a hard-boiled egg chopped into small pieces. Stir well, put on a hot dish, and sprinkle thickly with grated cheese. Serve very hot. This mix- ture may also be used as a savoury piled on small rounds of buttered toast. To cook a haddock, put it in a frying- pan filled with hot water, and boil for five minutes. Fish Omelet Whisk an egg thoroughly well, add one ounce of cooked fish broken into small pieces, a tablespoonful of milk, and a pinch of salt. Melt a good teaspoonful of butter in a pan, and when it stops frizzling put in the mixture. Stand it over the fire for a few minutes, and when it has set, hold it in front of the fire, or — in the case of a gas-stove — under the gas for a minute, so that the upper part may finish cooking. 34 T^he Child"* s Cookery Book Fold the omelet over, and serve in a very hot dish. A little finely-chopped parsley is a great improvement added to the mix- ture, but it is not necessary. Kedgeree Remove the skin and bones very care- fully from two ounces of boiled fish, break it into small pieces, and put it on one side, while you boil two ounces of rice according to the recipe given. Boil an egg for ten minutes, and chop it up small. Now put a piece of butter the size of a walnut into a stewpan, and, when melted, add the boiled rice, stirring all the time, and then the fish, pepper, and salt. Stir till it is quite hot, turn out on a well-heated dish, sprinkle the chopped egg over it, and serve. 35 T^he Child'^s Cookery Book Fish Balls Break the remains of any cold fish to pieces with a fork, remove all skin and bone, and shred very fine, add the same quantity of mashed potato, and make it into a stiff paste with butter, a little milk, and the yolk of one egg, pepper, and salt. Flour the hands well, and make into small round balls. Put about two ounces of dripping into a frying-pan, and make it very hot, then drop in the fish balls, being very careful not to let the fat splash out, and fry till they are a nice brown. Drain the fat off on kitchen paper before dishing up. To Boil Rice

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